Easy Pumpkin Cheesecake with Pecan Pie Topping

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This Easy Pumpkin Cheesecake with Pecan Pie Topping has a gingersnap crust, pumpkin spice flavored filling, and a gooey topping reminiscent of pecan pie. Plus, there’s no water bath and no fuss!

Ingredients

Gingersnap cookies  Cream cheese  Pumpkin puree  Eggs  Corn syrup  Pecans

Mix crushed gingersnap cookies and butter in a bowl, spread evenly in a spring-form pan, and press firmly.

1

Beat cream cheese, sugar, brown sugar, eggs, pumpkin puree, vanilla, and pumpkin pie spice in a stand mixer until smooth. Pour batter onto crust, tap pan, and bake for 50-60 minutes. Cool in oven for 1 hour, then remove springform ring. Refrigerate overnight to firm up before serving.

2

Preheat oven to 325°F and bake pecans. In a saucepan, combine butter, brown sugar, corn syrup, and heavy cream. Stir in toasted pecans, salt, and vanilla. Cool to room temperature, then pour over cheesecake. Store in refrigerator for up to 5 days.

3

"I made this cheesecake for the first time for yesterday’s Thanksgiving dinner, and it was a HUGE hit!"  - Debbie W.

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